Friday, December 18, 2009

My contribution to the family Christmas dinner this year is a lovely vegan beet salad. Why? Because I have a good portion of a 20lb bag of beets that need to be used up and because I'm the evil vegan that has been told to bring something that I can eat.

This is a very easy recipe, but it can be a little time intensive. But, you can make it up in advance and just combine the different elements just before the dinner.

Ingredients:

10 fresh beets

1/3 to 1/2 red onion

1/2 cup of extra virgin olive oil

4 TBSP of red wine vinegar

4 TBSP of lemon juice

1 TSP salt

1 TSP black pepper

1 Cup of cooked rice

Directions:

Separate greens from beet root.

Scrub beets but do not peel.

Put the beets in a pot of water and bring to a boil.

Let simmer for 45 minutes.

Remove skin from cooked beets while still hot.

Dice the cooked beets in whatever manner you want. I prefer a juliened style.

Add salt, pepper and diced red onion to the beets.

Cook a cup of white rice and allow to cool.

Add a cup of cooked rice to the beets and mix in.

Create the dressing from olive oil, lemon juice and red wine vinegar and mix into the beet mixture.

If you're travelling to a party, leave the dressing in a separate container until it's time for dinner.